Creamy Chicken Stuffed Potatoes | Irams Food Story
Creamy Chicken Stuffed Potatoes
30 mins prepServes 4
Deliciously creamy chicken stuffed in loaded twice baked potatoes. These potatoes are baked, then filled with a savory chicken mixture and topped with cheese, making a perfect comfort dish.
1: Preheat oven at 400°F.
2: Wash and pat dry the potatoes. Season with salt and drizzle oil on top. Coat them well.
3: Bake the potatoes for 1 1/2 hours.
4: Meanwhile, season the chicken cubes with red chili powder, garlic powder, cajun seasoning, onion powder, salt, and pepper.
5: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-6 minutes, or until cooked through.
6: Add the bell peppers, onion, and garlic. Cook for 3-4 minutes, or until the vegetables are tender.
7: Add cream cheese and cream, mix well.
8: Once the potatoes are done, make a slit lengthwise across the top of each potato, careful not to cut the potato completely in half.
9: Squeeze the ends gently to open the potatoes without it falling all the way open. Season insides with salt and pepper and fluff the flesh gently with a fork.
10: Add some butter and cheese, mix well. Then stuff with the chicken mixture.
11: Top with more cheese and bell peppers.
12: Broil for 8-10 minutes or until cheese is melted and golden. Serve warm.
